Ingredients
4 oranges, sliced thin
1 lemon, sliced thin
4 cups sugar
4 cups water
5 sprigs fresh chamomile
6 eggs
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 slices thick-cut sesame bread
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Combine orange, lemon, sugar and water in a pot and bring to a simmer. Reduce heat and simmer until liquid is reduced and oranges are tender. Pulse in food processor until medium chunky consistency. Place marmalade in a bowl. Wrap chamomile in cheese cloth and place in bowl. Wrap bowl and steep for 20 minutes. Remove chamomile and let cool at room temperature.
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Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Hold their shape — warm lentil salads, braised with aromatics